Gluten Free Lemon Poppy Seed Cake - cooking recipe

Ingredients

2 lemons
1 cup brown rice flour, plus
2/3 cup potato flour
2/3 cup almond meal
1 cup sugar
1/4 cup poppy seed
3 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon xanthan gum
3 teaspoons vegan egg replacer powder, whipped, with
1/4 cup water
1/2 cup silken tofu
1/2 cup soymilk
1/3 cup oil
4 teaspoons tahini
2 teaspoons vanilla extract

Preparation

Finely shred rind from the lemons and squeeze 1/4 cup of juice.
Mix dry ingredients together with lemon rind.
Beat all wet ingredients together and add to dry ingredients.
Mix well.
Pour into a greased and lined 8\"/20cm cake tin.
Bake at 350\u00b0F/180\u00b0C for at least 45 minutes to 1 hour and a skewer comes out clean.
Cool and ice/frost with cream cheese icing/frosting or lemon icing/frosting and top with flaked almonds or poppy seeds (optional).